Salad of Amante tomatoes with halloumi

Put all the ingredients for the dressing into a food processor. Blend all the ingredients into an oily mixture. Keep the dressing in a container.

Halve all the Amante tomatoes

Cut the halloumi into thin strips

Toast the pecans and cashews in the pan with some oil and a pinch of salt for about 3 minutes. Regularly shake the pan so that the nuts are toasted on all sides. Then leave aside to cool.

Put some olive oil in a frying pan and fry the halloumi on both sides over a low heat until it turns a nice golden brown colour (approximately 6 to 7 minutes). After that, allow it to cool

Coarsely chop the parsley

Take a bowl and add the Amante tomatoes, olives, cashews, pecans and coarsely chopped parsley. Mix together

Heat the fried halloumi in the pan for about 2 minutes and add to the salad

Pour the dressing over the salad and add some more salt and pepper to taste!